Best Honeydew Cucumber Soup Recipes

Honeydew Cucumber Soup image

Provided by Martha Stewart

Number Of Ingredients 7

1 ripe honeydew melon, rind and seeds removed, cut into chunks
4 cucumbers, peeled, seeded, cut in chunks
1/4 cup plus 3 tablespoons creme fraiche
1 teaspoon minced seeded jalapeno pepper, or more to taste
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
1/4 cup freshly squeezed lime juice
1 teaspoon coarse salt

Steps:

Place honeydew in a food processor; puree until smooth. Line a bowl with a double thickness of cheesecloth; transfer puree to bowl. Gather cheesecloth; tie into a bundle. Suspend bundle from a spoon; hang over a bowl, collecting juices in bowl, for 1 hour to yield 4 cups liquid.
Place cucumbers in a food processor; puree until smooth. Add 1/4 cup creme fraiche, jalapeno, cilantro, lime juice, and salt; puree until smooth. Add honeydew liquid; puree until combined. Chill well before serving. Serve with a small dollop of creme fraiche and a cilantro leaf.

Chilled Minted Cucumber Honeydew Soup image

Yield Makes 5 Cups, serving 4

Number Of Ingredients 6

1 English cucumber
2 cups honeydew pieces (from about 1/4 medium melon)
8 ounces plain non-fat yogurt
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
Garnish: 4 fresh mint leaves

Steps:

Cut cucumber into 1-inch pieces. In a bowl combine cucumber and honeydew pieces, yogurt, mint leaves, and lime juice.
In a blender purée mixture in batches 30 seconds, pouring mixture as puréed through a sieve into a bowl, and season soup with salt and pepper. Chill soup, covered, at least 2 hours and up to 6.
Serve soup garnished with mint.